Lighter Chicken Enchiladas

Name: Lighter Chicken Enchiladas
Yield: serves 4
Ingredients: 3 boneless, skinless chicken breast halves (6 to 8 ounces each); Coarse salt and ground pepper; 2 tablespoons vegetable oil, such as safflower; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 1 teaspoon ground cumin; 1 to 2 tablespoons minced canned chipotles in adobo; 1 can (14.5 ounces) low-sodium chicken broth; 1/2 cup water; 8 corn tortillas (6-inch), warmed (see note); 1/2 cup grated Monterey Jack cheese (2 ounces)

December 22, 2011

WHY IT’S LIGHT This rendition of a Tex-Mex favorite uses lean chicken breasts, corn tortillas, and just enough Monterey Jack cheese to create a luscious topping. The gentle, moist heat of pan steaming keeps the chicken breasts juicy and tender without any oil.

Recipe notes

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